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MAIN MEALS
Thai fish cakes
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies
2 cm piece fresh lemongrass
6 fresh kaffir lime leaves
¼ bunch coriander, roughly chopped
350 g white boneless fish fillets, cubed
1 x 60 g egg
2 sp water
1 sp fish sauce
8 green beans, sliced
oil for shallow frying
Place onion, garlic, ginger, chillies, lemon-
grass, lime leaves and coriander in blender
jug, pulse until a smooth paste. Add fish,
egg, water and fish sauce, use ice auto pulse
and blend until smooth. Remove mixture from
the bowl and stir in sliced beans. Shape
mixture into 24 fish cakes. Heat oil in a large
fry pan and cook fish cakes on a medium
heat until golden on both sides and cooked
through, approximately 10 minutes. Serve
with cucumber sauce made by combining
1
/
3 cup warmed honey with 1 tablespoon
lime juice and 1 tablespoon finely chopped,
peeled cucumber.
Rosemary parmesan crusted
lamb steaks
4 slices white bread, crusts removed
¼ cup grated fresh parmesan cheese
2 tsp fresh rosemary leaves
4 lamb leg steaks
1 egg, lightly beaten
2 sp oil
60 g butter
1 sp lemon juice
2 sp drained capers
plain flour
Break bread slices into pieces, place into
blender jug with parmesan cheese and rose-
mary leaves. Pulse until fine bread crumbs
form. Transfer crumb mixture to a large plate.
Toss meat in flour, shake away excess, dip
into egg and coat with bread crumb mixture.
Heat oil in a fry pan, add meat, cook over
medium heat until golden brown. Remove
from pan and drain on absorbent kitchen
paper. Set aside and keep warm. Wipe pan
clean, heat butter, stir in lemon juice and
capers, cook until heated through. Serve
lamb steaks with lemon sauce.
Fish Bites with egg and lemon
sauce
500 g white fish fillets, chopped
¾ cup stale breadcrumbs
2 cloves garlic, chopped
½ teaspoon turmeric
1 sp paprika
1 tsp ground cumin
1 sp chopped fresh coriander
1 tsp grated fresh ginger
1 egg, lightly beaten
3 cups chicken stock
Egg and lemon sauce
1 egg
1 egg yolk
¼ cup lemon juice
Place fish, garlic, turmeric, paprika, cumin,
coriander and ginger into blender jug,
using the Blend function, blend until smooth.
Remove from blender, shape into small balls
approx. 2-5cm in diameter. Place stock into
a large saucepan, bring to the boil. Reduce
heat to simmer, cook fish balls in batches for
5-6 minutes or until cooked through. Remove
from pan with a slotted spoon. Set aside and
keep warm. Reserve ½ cup of hot stock. To
make sauce, beat egg and egg yolk in a
small bowl until thick and creamy, gradually
add lemon juice and reserved stock. Pour
egg mixture into a pan, add fish bites, cook
gently until heated through. Serve immedi-
ately.
Lamb and tabbouleh pita pockets
500 g minced lamb
2 eggs, lightly beaten
1 cup stale breadcrumbs
1 onion, finely chopped
2 sp chopped fresh mint
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